It’s going to be epic — just look at Jonah’s amazing menu.

Oceanic Dinners
June 21-24, 2016
reserve online or call (510) 547-5356

Now this is something special. Chef Jonah displays his magical touch yet again with this over-the-top menu featuring over 30 species of fish, all sustainable caught, with its method of catch listed. Some of these dishes do include meat — when else might you find pigeon be paired with a lobster Bordelaise? It’s a dramatic and gorgeous feast, one we’re grateful to offer you.Menu

Antipasti:  smaller items, soup, salads
House-cured and smoked local swordfish with Sicilian pine nuts, sultana raisins
and oregano
Kombu-cured king salmon with compressed Elephant Heart pluot; crispy skin
Crudo of tigerfish with cured tuna heart, Oro Blanco grapefruit, and avocado
Ciappa with Ft. Bragg sea urchin, house-cured lardo, and artichoke
Crudo of live East Coast scallop with coral salsa, Serpentine cucumber, and pickled
hot chilis
Antipasto of marinated local anchovies, cherry tomatoes, and roasted peppers with
olive oil
Salad of Little Gem lettuces with bagna cauda, fresh anchovy, and breadcrumbs
Coppa di mare” with fennel salad
Soup:  chilled vellutata of Dungeness crab, coconut milk, and lemon verbena with
trout roe, Serrano chili, and anise hyssop
Garden lettuces vinaigrette

Fritto of softshell crab with Brentwood corn sformatino and romesco sauce
Pain de mie-crusted sand dab with scallop mousseline and zucchini crema
Brasato of octopus and tripe with Gigande beans, tomato, and Pecorino cheese

Rigatoni with swordfish polpettini, smoked cream, and mint
Spaghetti neri with Georgia white shrimp, tomato, and Calabrian chili
Acquerello Carnaroli risotto of sea urchin, fresh coriander, and lime
Saffron chitarra with Dungeness crab, Meyer lemon, and tarragon crema
Tortelloni of Maine lobster with mascarpone
Strozzapreti with ragù of Monterey Bay squid, Nebbiola, and ricotta salata
Potato gnocchi with salt cod, roast sweet peppers, tomato, and Sicilian fennel
Tagliatelle with razor clams, Ceci beans, garlic, and hot pepper

Charcoal-grilled pigeon with braised Romano beans, Walla Walla onion, and lobster
Charcoal-grilled sausage of lobster and chicken with peperonata, fingerling potatoes,
and salsa verde
Fines herbes-crusted king salmon with roast garlic crema, asparagus, and preserved
Cioppino of chili pepper rock cod, Prince Edward Island mussels, Manila clams, and
shrimp with grilled crostino and saffron aioli
Oil-poached white sea bass with early summer ratatouille, cherry tomatoes, and squash
blossom spumante
Roast Bolinas black cod with house-made morcilla, saffron-scented fregola, and
Farroto AQ

Contorno: TBD

Dolci    TBD